Chip-Encrusted Tuna Steaks 4.000
Dec 18, 2002

It's a new a twist on the trick many parents use to entice children to eat fish. This updated version swaps smashed yuca (or Terra brand) chips and vegetable oil for the crushed potato chips and melted butter.

If desired, serve with a salsa of mango, lime, olive oil and red onion.

Servings: 4
  • 3 cups yuca chips or vegetable chips, such as Terra brand
  • 4 (24 ounces) tuna steaks
  • Kosher salt to taste
  • Freshly ground black pepper
  • 2 tablespoons canola, safflower or grapeseed oil

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Preheat the oven to 400 degrees.

In a food processor or using a resealable plastic bag and a rolling pin or heavy skillet, crush the chips into crumbs. Transfer the crumbs to a shallow bowl.

Season the tuna on both sides with salt and pepper to taste. Working with 1 tuna steak at a time, dredge it in the crumbs, turning to coat both sides and pressing to make the crumbs adhere. Repeat with the remaining tuna and crumbs. Set aside.

In a large skillet over medium heat, heat the oil until hot but not smoking. Toss a couple of leftover crumbs in the oil; when the oil is hot enough, they will sizzle instantly. Using tongs, transfer the tuna to the skillet and sear on each side until lightly browned, being careful not to burn the crumb coating, about 2 minutes per side. Transfer the tuna to a baking dish and roast in the oven until cooked to the desired degree of doneness, about 1 minute for medium-rare. Transfer the tuna to individual plates and serve immediately.

* Note: Yuca chips are like potato chips but are made from cassava root.

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Recipe Source

Adapted from a recipe in "Viva la Vida: Festive Recipes for Entertaining Latin-Style" by Rafael Palomino (Chronicle, 2002).

Tested by Renee Schettler.

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